It's the holiday season. That means vacation to the parents, which in turn means more recipes posted here. I am too poor/cheap to buy special ingredients needed in a lot of these recipes, but Mom isn't. So today we had this potato casserole. I've been wanting it for a long time and it goes well with the ham we had. It was rich and tasty, but we all decided it was incredibly similar to your average funeral potatoes with extra calories. So I don't think I would spend the extra money to buy all the ingredients. Still Good though.
Ingredients:
10 large russet baking potatoes
8 tablespoons, plus one tablespoon butter, room temperature
1 cup sour cream
1/2 cup heavy cream
2 t salt
1.5 t pepper
3/4 lbs. bacon, cooked until crisp and crumbled
1/2 lb. sharp white cheddar, cut into 1/2 inch cubes
3/4 lb. mild cheddar, grated, 3 cups
1/2 cup finely cut green onions
3 eggs, lightly beaten
Directions:
Preheat oven to 400. Scrub potatoes well and rinse under cool running water. Pat dry with paper towels and prick potatoes in several places with a fork. Place potatoes in oven and bake for one hour to one hour 15 minutes, or until tender. Remove from oven and cool enough to handle.
When potatoes have cooled, cut each potatoes in half and, using a spoon or melon baller, scoop flesh out of the skins, leaving as little flesh as possible. Place potato flesh in large bowl and add 1 stick butter, sour cream, heavy cream, salt, pepper and mash chunky smooth. Add bacon, cubed white cheddar, half of grated cheese, onions, eggs and mix thoroughly.
Butter a 9x13 casserole with remaining T of butter and reduce oven to 375. Place seasoned potato mixture in prepared casserole and top with remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Looks like a lot of work.
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